Cucumber-Yogurt Soup With Curried Spinach Swirl

Recipe Ingredients

2 cups	474ml	Cubed peeled seeded cucumber
2 cups	474ml	Plain low-fat yogurt - divided
1/2 cup	118ml	No-salt-added chicken broth
2 tablespoons	30ml	Sliced green onions
1/8 teaspoon	0.6ml	Salt
1 tablespoon	15ml	Minced purple onion
1/2 lb	227g / 8oz	Fresh spinach
1 teaspoon	5ml	Olive oil
2		Garlic cloves - minced
1 teaspoon	5ml	Curry powder
1/2 teaspoon	2.5ml	Ground cumin
1/3 cup	78ml	No-salt-added chicken broth
1/4 cup	59ml	Plain low-fat yogurt
1/8 teaspoon	0.6ml	Salt

Recipe Instructions

For the soup, position knife blade in food processor bowl; add cucumber, 1 cup yogurt, and next 3 ingredients. Process until smooth; pour into a bowl. Stir in remaining 1 cup yogurt and purple onion. Cover and chill 3 hours.

For the spinach puree, remove stems from spinach; wash leaves. (Do not pat dry.) Place in a large skillet over medium heat; cover and cook 7 minutes or until spinach wilts, stirring occasionally. (Do not add water.) Press spinach between paper towels until barely moist; set aside.

Heat oil in skillet over low heat. Add garlic; saute 2 minutes. Stir in curry powder and cumin. Remove from heat; add the spinach, stirring well.

Position knife blade in food processor bowl; add spinach mixture, broth, yogurt, and salt. Process until smooth. Spoon into a small bowl.

To serve, divide soup among 4 individual bowls. Carefully spoon 9 dollops (about 1 teaspoon each) of spinach puree in a circle on top of each serving; pull the tip of a sharp knife through dollops to make swirl patterns.

This recipe yields 4 servings.

Source:
Culinary Cafe (soup archive) at http://www.culinarycafe.com

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